Friday, May 18, 2012

Kobbari charu.........


Toor dal 1/2 cup
Sliced onions 1/2 cup
Diced carrot 1/4rth cup
Slitted green chilies 6
Chopped tomatoes 1/2 cup
Curry leaves 5
Tamarind paste 2 tsp(adjust according to your taste)
Dry red chilies 4-5
Grated raw coconut 4-5 tsp
Turmeric powder pinch
Coriander leaves 1/4rth cup

For tempering:

Oil 3-4 tsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Hing/Asafoetida pinch (optional)
Curry leaves 4


Dry roast the red chilies and make it as coarse powder.
Now soak and cook the toor dal.
Keep a heavy bottomed vessel, heat oil and add all the items mentioned under " for tempering".
Saute until it splutters. Add the chopped vegetables and saute until the raw smell disappears.
Mix the tamarind paste in water and add this mixture to the vegetables and cook till the vegetables are cooked.
Grind the cooked dal and add it to the cooked vegetables.
Adjust salt and add grated fresh coconut, dry chili powder and curry leaves and boil for 5-10 minutes.
Finally garnish with coriander leaves.

NOTE: Adding freshly grounded powder and grated coconut increases the taste.

No comments:

Post a Comment